5 1/2 quarts hot milk 1 package grape nuts 1 cup coarse, dried crumbs

1 cup corn syrup 1 tablespoon salt 1 cup sugar 3 cups raisins

6 eggs

Add hot milk to grape nuts, let stand until cool; add sugar, salt, raisins, and beaten yolks. Fold in stiffly beaten whites just before baking. Pour into oiled baking dishes to depth of one or two inches; bake in slow oven one hour, or until knife comes out clean. Serve with any desired liquid pudding sauce.